Jab Chae (Korean clear Noodle)

    1 hour

    This is a fun Korean glass noodle recipe. The vegetables are only for example, so you can add whatever you think would be good!

    Ann Lee

    Washington, United States
    10 people made this

    Serves: 4 

    • ½ pound sweet potato vermicelli noodle (Dangmyun)
    • 3 cups (750ml) water
    • 100g (.25 pound) lean beef, cut into strips
    • 1 yellow onion, julienned
    • 1 medium carrot, julienned 5cm (2 inch) long
    • 3 green onion, cut 5cm (2 inch) long
    • ½ teaspoon crushed garlic
    • Sauce Ingredient
    • 2 tablespoons (30ml) soya sauce
    • ½ tablespoon caster sugar
    • ½ teaspoon sesame seeds
    • ½ teaspoon sesame oil

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Boil the water and add the vermicelli noodle. Cook for 10-12 minutes until the noodle get clear and soft. Drain in a colander, let it set for 10 minutes and rinse with cold water. Cut the noodles 2-3 times.
    2. Sauté beef with 2-3 drops oil, garlic, pinch of salt and black pepper. Sauté individually carrot, onion and green onion with 2-3 drops oil, pinch of salt and black pepper.
    3. Put all of them in a large bowl. Put the noodles into the bowl; add the sauce ingredients mix well.

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    Reviews and ratings
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    Reviews in English (3)


    I love this have made it a few times now and its great. I take it to party's and it always goes down a treat  -  25 Sep 2014


    Made no changes at all and was delicious.  -  17 Mar 2018  (Review from Allrecipes US | Canada)


    Always happy to be introduced to new (at least to me) gluten free noodles. These will become a frequent menu component in my house. My package said to cook for five minutes, so I followed the package instead of the recipe. They are more like a glass noodle than starchy rice versions. I didn't follow step 3, I just sautéed everything together instead of each single ingredient separately. I added a bit of rice vinegar to the sauce but it is good as written. I added hot peppers and bok choy to the sauté. Thank you for the recipe.  -  01 Jun 2017  (Review from Allrecipes US | Canada)